Classic Lasagne
12
servings15
minutes2
hours30
minutesThis comfort food is not only perfect for the cold winter nights, it is our family’s traditional meal to serve when we get together for the holidays. We think the secret ingredient is San Marzano tomatoes.
Ingredients
2 Tbsp. olive oil (we used California Olive branch)
1 cup sweet onion, diced
4-5 cloves of garlic, minced
1 lb. of ground beef
1 lb. of ground sausage- removed from casing
1/2 cup of red wine
(2) 28 ounce cans of crushed tomatoes, we used San Marzano
(1) 16 ounce can of tomato sauce
3 Tbsp. of tomato paste
Kosher salt & ground pepper to taste
2 lbs. of ricotta cheese, drained if there us liquid
2 egg yolks
4 cups of shredded mozzarella cheese
1 cup of grated pecorino romano cheese
6-8 leaves of fresh basil
1 box of lasagne noodles- we used De Cecco pasta
Directions
- Cook pasta accordingly to package directions for al dente, rinse and lay out on sheets of wax paper until ready to use.
- Heat oil in a large pot. Add onion and saute for about 3-4 minutes or until soft. Add garlic and continue to cook for an additional 1 minute.
- Add ground beef stir to break it up and cook for about 5 minutes or until well browned. Remove beef with slotted spoon and set aside, drain fat in necessary. Add sausage to the pot and cook about 5-7 minutes or until browned, continuing to stir and break into small pieces. Return beef to pot.
- Add wine and continue to cook for 5 minutes, scraping the bottom of the pan to release the caramelized bits.
- Stir in tomatoes, tomato sauce, tomato paste and basil. Add salt and pepper to taste. Simmer for about 2 hours, occasionally stirring.
- Combine ricotta cheese with egg yolks.
- To assemble the lasagne, in a 9×13 dish, ladle a cup of sauce and spread it over the bottom of the dish. Arrange one layer of noodles lengthwise (edges may overlap) Layer another ladle of sauce to cover noodles. Add half of the ricotta cheese, by placing dollops every couple of inches. Gently spread over the meat sauce. Sprinkle with half of the mozzarella cheese and half of the pecorino cheese evenly over the ricotta cheese.
- Add another layer of noodles in the opposite direction and repeat sauce and remaining ricotta, mozzarella and parmesan layers.
- Finish with another layer of noodles placed lengthwise. Spread a small amount of sauce and cheese on top.
- Cover with aluminum foil, tented slightly so it doesn’t touch the noodles or sauce. Bake for 45 minutes. Uncover in the last 10 minutes.
- Allow the lasagne to cool at least 15 minutes before slicing and serving.
